no-bake PUMPKIN CHEESECAKE!
Just 4 Ingredients make up the “cheesecake” filling and the graham cracker crust was the easiest thing ever! (OR go crustless for low carb and SIBO peeps!) I know fall is basically here, but dang it’s still 90+ degrees outside! So I got you covered with the fall flavors yet still keeping your house cool with this no-bake cheesecake!
Keto, SIBO, Low Sugar Options:
– Go crustless
– Don’t add coconut sugar to the cheesecake
Crust: (optional – you can also make this crustless – see notes above)
1 box of Simple Mills Honey Cinnamon Sweet Thins (or make your own HERE)
1/3 cup melted coconut oil
Cheesecake:
1 cup of canned pumpkin
2 cups of greek yogurt (I used Fage)
1 cup of my Vanilla Digestive Probiotic Protein Powder
1 tsp pumpkin pie spice
1/2 cup coconut sugar (optional, see notes above)
Method:
Pulse crackers until a fine powder forms, add coconut oil and mix. Press into a lined pan (or mini ones as I used here) and refrigerate while making the filling.
For the filling, mix everything until creamy. Taste. If it’s not sweet enough or you wish to add more spice, do so now until preferred taste. Pour filling on top of prepared crust (if using, if not using a crust just pour it into any dish), smooth out the top and refrigerate for 1-3 hours or overnight.
*I topped mine with greek yogurt but you can also use coconut cream, labneh, or whip!
